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Journal of Integrative Agriculture
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Enhancing wheat tolerance to salinity using wolfberry-derived carbon dots

Jiahao Liu1, 3*, Xiaolei Cao2*, Tingyong Mao1, 3, Qingling Wen1, 3, Dan Zhang1, 3, Linfeng Bao1, Desheng Wang1, 3, Wei Sang4, Sifeng Zhao2#, Yunlong Zhai1, 3#

1 College of Agriculture, Tarim University, Alar 843300, China

2 Key Laboratory of Oasis Agricultural Pest Management and Plant Protection Resources Utilization, Xinjiang Uygur Autonomous Region, Shihezi University, Shihezi, Xinjiang 832003, China

3 Key Laboratory of Tarim Oasis Agriculture (Tarim University), Ministry of Education, Alar 843300, China

4 Crops Research Institute, Xinjiang Academy of Agricultural and Reclamation Sciences, Shihezi 832000, China

Highlights

l Salinity is a common issue that negatively effects wheat germination, and the use of herb-derived carbon dots to enhance plant salt tolerance is an emerging approach in agricultural production.

l Wolfberry-driven carbon dots (Wo-CDs) were synthesized and applied as a nano-primer to enhance wheat salt tolerance by maintaining reactive oxygen species levels through early oxidative stress conditioning.

l After 4 days of salt stress, Wo-CDs enhanced wheat jasmonic acid content to improved wheat salt tolerance and induced cytokinin biosynthesis to promote wheat germination.

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Received: 24 November 2024   Online: 20 February 2025  
Fund: 

This research was funded by the President’s Fund of Tarim University (TDZKBS202408; TDZKCX202414), the Shihezi University High-Level Talent Project (RCZK202339), the Key Technology R&D Fund for Key Fields in the Production and Construction Corps (2024AB007), and the Research Program of the Chinese Academy of Sciences (GJ05040103).

About author:  #Corespondence Yunlong Zhai, E-mail: zylzky@taru.edu.cn; Sifeng Zhao, E-mail: zhsf@shzu.edu.cn * These authors contributed equally to this work.

Cite this article: 

Jiahao Liu, Xiaolei Cao, Tingyong Mao, Qingling Wen, Dan Zhang, Linfeng Bao, Desheng Wang, Wei Sang, Sifeng Zhao, Yunlong Zhai. 2025. Enhancing wheat tolerance to salinity using wolfberry-derived carbon dots. Journal of Integrative Agriculture, Doi:10.1016/j.jia.2025.02.045

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